When I first read about this recipe, I was very dubious to try it out.
My family are not very keen on pizzas. If there is really nothing to eat, like KFC or any fish and chip shop is closed then pizza will have to do, but we do not go out of our way just to order pizza.
But seeing as my mother was game to try it out, I thought why not give it a try. I asked my dad and he out right told me. “99% of the time, I have no idea what I am eating.” Not helpful at all.
The recipe itself was very easy, of course, I took a few shortcuts here and there with the sauce, I used store bought tomato sauce, rather than making homemade tomatoe sauce, it was just quicker to do and my mother is not a huge tomatoe fan. However she loves tomatoe sauce.
The best part of this recipe, no rising time. I had things to make things that require yeast and rising time. Most of my stuff never rise and it is so heart breaking when you uncover the bowl and it is still as flat as a pancake.
This is a Mary Berry recipe and again I was hit for a 6 with a ingredient. Marjoram. I kept thinking marijuana… Every time my eyes kept passing over the word that imagine kept popping up. Also I tried to ask the stores around my area if they had such a spice and then looked at me as if I was literally asking if they were selling marijuana.
My last resort was old faithful google and I was surprised when I typed in marjoram, it is just another name for oregano. Silly me I have a whole jar full of that spice.
- 1 1/3 x cup cake flour.
- 6 x tbsp. butter.
- 2 x tbsp. cold water.
- Grated cheese of your choice
- Tomatoe sauce
- Basil pesto
- Place flour in a bowl.
- Using your fingers, rub the butter into the flour.
- Add the water and knead till a nice smooth dough is achieved.
- Warp in clingwrap and pop in the fridge for 30 minutes to chill.
To make the tartlets.
- Roll out the dough and cut out circles.
- Careful turn the edges in to create a crust.
- Spread about a teaspoon of tomato sauce over each base.
- Add some grated cheese of your choice.
- Top with a dollop of basil pesto.
- Add a sprinkle of oregano.
- Pop into a preheated oven and bake at 180 degrees for 20 – 30 minutes or until the cheese is nice and golden brown and bubbly.